Besan Curry Recipe – Authentic Indian Gravy with Ginger & Chilies

Last Updated on 4 months by Neha Deshmukh

Besan Curry Recipe – Authentic Indian Gravy with Ginger & Chilies

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a comforting, flavorful Besan Curry. It’s one of those dishes my grandmother used to make, and the aroma always brings back such warm memories. This isn’t just a curry; it’s a hug in a bowl! It’s surprisingly easy to make, and perfect for a quick weeknight meal.

Why You’ll Love This Recipe

This Besan Curry is seriously addictive. It’s got a lovely, slightly tangy flavor, a beautiful warmth from the ginger and chilies, and a texture that’s just perfect for soaking up with roti or poori. Plus, it’s a fantastic source of plant-based protein thanks to the besan (chickpea flour). It’s a simple dish, but packed with flavour!

Ingredients

Here’s what you’ll need to whip up this delicious Besan Curry:

• 3 tbsp besan (chickpea flour)
• ¾ cup water (approximately 180ml)
• 2 tbsp oil
• 1 tsp mustard seeds
• ½ tsp chana dal (split chickpeas)
• ½ tsp urad dal (split black lentils)
• ½ tsp cumin seeds
• 2 dried red chilies
• Few curry leaves (about 10-12)
• Pinch of hing (asafoetida)
• 2 medium onions, sliced
• 1 inch ginger, chopped
• 4 green chilies, slit
• 1 tsp salt (or to taste)
• ½ tsp turmeric powder
• 1 medium tomato, cubed
• 1 cup water (approximately 240ml)
• 2 tbsp fresh coriander, chopped
• 2 tbsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Besan (Chickpea Flour): This is the star of the show! Make sure yours is fresh for the best flavour. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.
• Hing (Asafoetida): Don’t skip this! It adds a unique, savory depth. A little goes a long way – seriously, just a pinch. It can smell a bit funky on its own, but trust me, it transforms the curry.
• Spice Levels: Feel free to adjust the number of green chilies to your liking. My family loves a good kick, but you can easily tone it down.
• Regional Variations: This recipe is fairly standard, but you’ll find variations across India. Some regions add a touch of sugar for balance, while others use different types of chilies.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the besan and ¾ cup of water until you have a smooth, lump-free batter. Set this aside – we want it ready to go.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the chana dal, urad dal, cumin seeds, dried red chilies, curry leaves, and hing. Sauté for about 30 seconds, until everything is fragrant. This is where the magic starts!
3. Add the sliced onions and sauté until they soften and turn golden brown – about 5-7 minutes. Patience is key here; nicely browned onions add so much flavour.
4. Stir in the chopped ginger, slit green chilies, salt, and turmeric powder. Cook for another minute or two, until everything is nicely combined and aromatic.
5. Add the cubed tomato and 1 cup of water. Cover the pan and let it simmer for about 3 minutes, until the tomato softens.
6. Now, pour in the besan mixture and stir well to combine. Keep stirring to prevent sticking. Let it thicken slightly – it will happen pretty quickly.
7. Add another 2 cups of water, and adjust the consistency to your liking. I prefer mine slightly watery, but you can make it thicker if you prefer. Bring it to a boil and let it simmer for about 5 minutes, until the besan is fully cooked and the curry has thickened to your desired consistency.
8. Finally, garnish with the chopped coriander and lemon juice. Give it a good mix, and that’s it!

Expert Tips

• Lump-Free Batter: The key to a smooth curry is a lump-free besan batter. Whisk it really well, and if you still have lumps, you can strain it through a sieve.
• Tempering is Key: Don’t rush the tempering process (the first few steps with the spices). It’s what builds the flavour base of the curry.
• Adjusting Consistency: If your curry is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustments: Reduce or omit the green chilies for a milder curry. You can also add a pinch of red chili powder for extra heat.
• Gujarati Style: Add a teaspoon of sugar and a pinch of garam masala for a sweeter, more aromatic flavour. My friend’s Gujarati mother always adds a tiny bit of jaggery too!
• Rajasthani Style: Add a tablespoon of yogurt while simmering for a richer, tangier curry.
• Maharashtrian Style: Add a pinch of goda masala for a unique, complex flavour.

Serving Suggestions

Besan Curry is incredibly versatile. Here are a few of my favourite ways to serve it:

• With hot, fluffy poori.
• Alongside chapati or roti.
• With a side of steamed rice.
• Scooped up with dosa for a South Indian twist.

Storage Instructions

Leftovers? Yes, please! Store any leftover Besan Curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together. You can gently reheat it on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is Besan and where does it come from? Besan is a flour made from ground chickpeas. It’s a staple in Indian cuisine and is used in a variety of dishes, both savoury and sweet.
• Can I make this curry ahead of time? Absolutely! You can make it a day or two in advance. The flavours will develop even more.
• What is the best way to adjust the spice level? Start with fewer green chilies and add more to taste. You can also remove the seeds from the chilies for a milder flavour.
• What can I serve with Besan Curry besides poori/chapati/dosa? Try it with rice, paratha, or even as a dipping sauce for pakoras!
• Can I use a different type of oil for tempering? Yes, you can! Mustard oil is traditional, but you can also use vegetable oil, sunflower oil, or ghee.

Enjoy! I hope you love this Besan Curry as much as my family does. Let me know in the comments how it turns out for you!